Le Petit Baigneur

A thick slice of homemade rustic pork terrine. Coarse texture with pieces of meat and fat. Served cold with country bread and gherkins.

A varied platter of French cured meats (saucisson, cured ham, terrine). Ideal for sharing as an aperitif. Salty and savory, to be enjoyed with bread and butter.

Dry sausage aged at high altitude, sliced. Pronounced flavor of cured meat and spices. Firm and fatty texture.

Breton specialty made of concentric rolled pork chitterlings. Very characteristic smoky flavor and firm texture. Eaten cold in slices.

Venetian cocktail based on Prosecco, Aperol, and sparkling water. Bright orange, bittersweet and sparkling taste. Served on ice with an orange slice.

Herbal-flavored Italian vermouth. White is sweet and vanilla-like, red is richer and more bitter. Served chilled as an aperitif.

Classic French cocktail mixing dry white wine and cassis cream (or other fruit). Sweet and fruity.

Bordeaux aperitif based on wine and fruit liqueurs. Citrus and honey flavors (white) or red fruit flavors (rosé/red). Served very chilled.

Carmine red Italian bitter. Very bitter and herbaceous taste with notes of orange peel. Often lengthened with soda water or orange juice.

Classic cocktail mixing Campari, sweet vermouth, and soda water. Balance between bitterness and herbaceous sweetness.

Typical anise liqueur from the South of France. Served with a carafe of fresh water to dilute it, giving it a milky color. Strong licorice and anise flavor.

Portuguese fortified wine. Red is rich and sweet with notes of black fruit; white is fresher and fruitier. Served at room temperature or chilled.

Italian bitter based on artichoke and plants. Sweet and bitter, herbaceous flavor. Drunk neat, on ice, or in a cocktail.

Elegant and balanced Champagne. Fine bubbles, notes of fresh fruit and floral aromas. Perfect for celebrating or as an aperitif.

Champagne from a great house, complex and harmonious. Aromas of toast and ripe fruit. A refined experience.

Blended Scotch whisky. Smooth taste, slightly smoky and spicy. Can be drunk neat, on ice, or with soda.

American whiskey (Tennessee Whiskey). Notes of caramel, vanilla, and burnt wood. Smooth and round on the palate.

Single Malt Scotch whisky aged 10 years. Rich and fruity with notes of sweet spices. Enjoy neat to appreciate its complexity.

Single Malt from the Isle of Skye. Strong maritime character, peppery and peaty (smoky). Intense and powerful.

Pure and neutral Swedish vodka. Clean taste with a slight cereal note. Ideal chilled or as a cocktail base.

Alcoholic sparkling drink made from fermented apples. Fruity, sweet-tart taste. Low alcohol content, very refreshing.

Light Danish blonde lager. Mild malty taste with moderate bitterness. Very thirst-quenching.

Strong Belgian blonde beer. Fruity, spicy aromas and notes of coriander. Round on the palate and powerful.

Non-alcoholic beer that retains the malty taste of classic beer without the effects of alcohol.

Craft blonde beer. Balanced with notes of cereal and a slight bitterness.

Hazy wheat white beer. Citrus and spice aromas. Light, tart, and very refreshing.

IPA (India Pale Ale) beer. Highly hopped with explosive aromas of exotic fruits and citrus. Pronounced bitterness.

Classic sweet and caffeinated cola soda. Served chilled.

Sugar-free version of the famous cola soda.

Bitter carbonated drink with quinine. Often drunk on its own or used to lengthen spirits.

Iconic French orange soda with orange pulp. Shake the bottle before opening to mix the pulp.

Sweet, lemon-flavored carbonated drink. Clear and fizzy.

Thick and flavorful vegetable juice. Often seasoned with celery salt.

Classic fruit juice, sweet and tangy.

Sweet and fragrant tropical fruit juice.

Sweet and refreshing apple juice.

Drink made from apricot puree, water, and sugar. Velvety texture and very fruity taste.

French natural sparkling mineral water. Highly carbonated (large bubbles). Very refreshing.

Still natural mineral water from the French Alps. Neutral and pure taste.

A must-have bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, rich, and comforting.

A typical Lyonnaise salad. Frisée lettuce (crisp and slightly bitter) is served with warm, salty bacon bits and garlic croutons.

Homemade country-style pâté made from minced pork and spices, baked. Served cold in slices with bread and gherkins.

Marinated herring fillets in oil, served with still warm boiled potatoes. A traditional bistro dish with an iodized and melting taste.

Whole leeks steamed until tender, served warm with a zesty vinaigrette with herbs, capers, and onions.

Hot soup made from beef broth and caramelized onions, topped with bread and melted cheese, then gratinated in the oven. Savory and very warming.

Tiny square pasta stuffed with cheese and herbs, served in a creamy truffle-scented sauce. Rich and delicate dish.

Spread made from fresh and smoked salmon mixed with cream and herbs. Creamy texture, to be spread on bread.

Snails served hot in their shells, stuffed with a very fragrant garlic and parsley butter. Use the bread to soak up the melted butter.

Large pork sausage with a coarsely chopped texture (by hand), grilled. Served with creamy mashed potatoes and sweet and savory stewed onions.

Raw minced beef, seasoned (capers, onions, sauces). Served fresh with hot fries. A French brasserie classic.

Gratinated dish made of shredded salt cod mixed with mashed potatoes, garlic, and olive oil. Rich and comforting.

Sausage made from pork tripe, labeled for its superior quality (5A). Very strong flavor and unique texture. Served with a spicy mustard sauce.

Pan-seared premium salmon fillet, served with leek fondue and a creamy butter and champagne sauce.

Large Limousin beef patty (quality meat). Served with a creamy, strong-flavored blue cheese sauce.

Regressive dish prepared like risotto but with coquillette pasta, in a creamy sauce with Comté cheese and truffle, with pieces of ham.

Beef stew simmered for a long time in red wine with carrots, onions, bacon, and mushrooms. The meat is meltingly tender and the sauce is rich and dark.

Long-fibered, flavorful, and juicy beef cut, pan-seared and served with a confit shallot sauce and fries.

Duck leg slow-cooked in its own fat until very tender (confit), with crispy skin. Served with mashed potatoes.

Delicate white fish fillet (John Dory) pan-seared skin-side down, served with a creamy rice risotto.

Traditional French dish for connoisseurs. Pieces of veal head (gelatinous and tender) served warm with a gribiche sauce (mayonnaise with capers, gherkins, and herbs). Available on Thursdays only.

Egg custard topped with liquid caramel. Silky texture and vanilla flavor.

Mix of seasonal fruits cut into pieces. Fresh and light.

Selection of French protected designation of origin cheeses. Served with bread, usually eaten before or instead of a sweet dessert.

Individual chocolate cake baked so that the center remains molten. Rich and intense cocoa flavor.

Bouchon-shaped cake soaked in syrup. Served with a bottle of spiced rum on the side for you to add as you wish.

Layered Italian dessert: biscuits soaked in coffee and almond liqueur (Amaretto), alternated with a mascarpone cream.

Lunch menu including a main course with either a starter or a dessert. Choice limited to dishes without an asterisk.

Full lunch menu including a starter, main course, and dessert. Choice limited to dishes without an asterisk.

Monthly wine selection that changes. Ask the server for details and prices.

Small, strong, black coffee.

Espresso diluted with hot water, less intense in flavor but larger.

Decaffeinated coffee.

Large coffee with hot milk and milk foam.

Tea or herbal tea from the famous French house Mariage Frères. Several varieties available.

Wine eau-de-vie from the southwest of France, aged in oak barrels. Prune, vanilla, and wood aromas.

Norman apple eau-de-vie. Fruity and powerful taste.

Irish cream whisky liqueur. Smooth, sweet, and creamy.

Peppermint liqueur. The 27 is milder and sweeter, the 31 is stronger in alcohol and less sweet. Very refreshing, digestif.

Colorless fruit eau-de-vie. Intense and pure Williams pear flavor.

Fruit eau-de-vie with delicate raspberry aromas.

Yellow plum eau-de-vie from Lorraine. Fragrant and sweet.

Renowned Charente wine eau-de-vie. Medium aging (VSOP). Round, notes of dried fruit and spices.

Liqueur made by monks with 130 plants. Very complex, powerful, and sweet herbaceous taste.

Aged plum eau-de-vie aged in cask. Amber color, round and woody taste, reminiscent of Armagnac but with the plum fruit.